Disappointing Results using new MES

[eulerid]

 
Well Bill---That would be my opinion.

If I had to pick certain flavors of Smoke on food, in a blind test, I think the only ones I might get right would be Mesquite, Hickory, Cherry, and then "one of All the Rest".

Reasons:

Mesquite because it's the strongest.

Hickory because I use it 95% of the time.

Cherry because it has a very distinct flavor.

And all the rest are weaker.

Bear

I used mesquite for my first smoke, and hickory on the rest.   I was looking forward to the mesquite because it is my favorite.  Sadly, neither on the day or the days after could we taste any of the wood flavors in the meat.  It could have been the chips.  Who knows how long they sat in the Amazon warehouse.  But I did dry them out using the microwave as I learned on this forum also.